CAJ | 학술논문

研究了醋蛋酶解液的抗氧化性，结果表明：在底物浓度[S]为1％、酶与底物的浓度比[E]/[S]为8000 U/g，分别在4种蛋白酶的最适条件下酶解，胃蛋白酶的水解产物抗氧化活性最高。以抗氧化活性为指标，确定了胃蛋白酶酶解醋蛋工艺的最佳工艺参数：底物浓度2％，酶底物浓度比8000 U/g，酶解时间为8 h，在此条件下酶解产物对DPPH·的清除率为67．1％。研究为开发天然抗氧化产品及作为保健功能因子在功能食品中应用提供理论依据。
연구료작단매해액적항양화성，결과표명：재저물농도[S]위1％、매여저물적농도비[E]/[S]위8000 U/g，분별재4충단백매적최괄조건하매해，위단백매적수해산물항양화활성최고。이항양화활성위지표，학정료위단백매매해작단공예적최가공예삼수：저물농도2％，매저물농도비8000 U/g，매해시간위8 h，재차조건하매해산물대DPPH·적청제솔위67．1％。연구위개발천연항양화산품급작위보건공능인자재공능식품중응용제공이론의거。
Study the antioxidant of vinegar egg enzymatic hydrolyzate,the results show that when the substrate concentration [S ]is 1%,the enzyme and substrate concentration ratio of [E ]/[S ]is 8000 U/g,enzymatic hydrolyzate is carried out under the optimal conditions of four kinds of protease enzymes ,the antioxidant activity of pepsin hydrolyzate is the highest.Antioxidant activity is as an in-dicator to determine the optimal process parameters of vinegar egg of hydrolysis with pepsin,which are as follows:substrate concentration of 2%,the enzyme and substrate concentration ratio of 8000 U/g,hydrolysis time of 8 h,under such conditions,the clearance rate of hydrolysates on DPPH· is 67.1%.This study has provided a theoretical basis for the development of natural antioxi-dant products and application in functional foods as health functional factors.